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Author Notes: Sundays, growing up, was known as "the cook's day off" in our house, so there was a slow-simmering pot of either Mom's spaghetti sauce or Dad's chili on the stove, available to partake of whenever we desired. I recently updated dear old Dad's recipe by substituting chipotle chili powder for the regular "stuff" (but not on a one-to-one basis - chipotle is much stronger!) and adding some sautéed mushrooms. We think this is great for our Sunday afternoons. I like it with scoops or crackers and my husband likes it with the works - grated monterey jack or cheddar cheese, chopped yellow onion and sour cream. —Seaward
- 1 tablespoon Unsalted butter
- 1 tablespoon Olive oil
- 1 cup Chopped yellow onion
- 2 pounds Ground beef
- 2 10¾ oz Cans condensed tomato soup
- 2 15 oz Cans kidney beans
- 1 tablespoon Chipotle chili powder (or 4 tablespoons of regular chili powder)
- 1 teaspoon Kosher salt
- 1 pound Mushrooms, sautéed separately in butter/olive oil combination (optional)
- Add butter and olive oil to a large skillet; melt butter. Sauté onions until soft and translucent, about 10 minutes.
- Add ground beef; stir and brown completely. Drain off excess grease.
- Add tomato soup, kidney beans, chili powder, salt, and sautéed mushrooms, if using. Stir to blend.
- Cover; cook slowly over a low flame, 1 hour, stirring occasionally.
- Serve with crackers and/or sour cream, shredded cheese and chopped onions.
- This recipe was entered in the contest for Your Best Chili
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.